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One-Pot Vegan Chili Mac

One-Pot Vegan Chili Mac: Comfort in Every Delicious Bite

Experience the warm comfort of One-Pot Vegan Chili Mac, combining chili richness and mac and cheese creaminess in a simple dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Pasta Shells Feel free to use any small pasta shape as a substitute.
For the Base
  • 1 pound Vegan Ground Meat Substitute with lentils or chickpeas for a nutritious option.
  • 1 can Canned Tomatoes Fresh tomatoes can be used, but cooking time may need adjustment.
  • 1 can Beans (e.g., black beans, kidney beans) Any canned beans can be swapped based on preference.
For the Veggies
  • 1 medium Bell Pepper You can use zucchini or other seasonal vegetables as a substitute.
  • 1 medium Onion A shallot can work in a pinch for a milder flavor.
For the Cheesy Finish
  • 1 cup Vegan Cheese Use nutritional yeast for a lower-calorie option that adds flavor.
For the Seasoning
  • 2 tablespoons Spices (e.g., chili powder, cumin) Adjust to taste for your preferred spiciness.
For the Liquid
  • 3 cups Vegetable Broth Water can replace it, but it will dilute the flavor.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 diced onion and 1 chopped bell pepper, stirring frequently. Cook for about 3-5 minutes, until the vegetables are soft and the onion is translucent.
  2. Stir in 1 pound of vegan ground meat. Break it up with a spatula and cook for around 5-7 minutes or until browned.
  3. Sprinkle in your preferred spices, such as 2 tablespoons of chili powder and 1 teaspoon of cumin, along with 1 can of diced tomatoes (with juices). Mix well and allow the flavors to meld for 2-3 minutes.
  4. Add 1 can each of black beans and kidney beans, rinsed and drained, along with 3 cups of vegetable broth. Stir thoroughly and bring to a gentle boil for about 5 minutes.
  5. Stir in 2 cups of pasta shells and reduce the heat to a simmer. Cover the pot and cook for 10-12 minutes, stirring occasionally.
  6. Remove the pot from heat and fold in 1 cup of vegan cheese, stirring until melted and creamy.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 18gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 800mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 1500IUVitamin C: 70mgCalcium: 200mgIron: 4mg

Notes

Stir frequently to prevent sticking and adjust seasoning to taste. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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